Recipe Book Horizontal Horizontal ProThermetic - Pressure Braising Pans

1 How to read the recipes

International Check the origin of the recipe and total cooking total time: 20 min time, including preheating and preparation phase

PRESSURE MODE: the setting of phases and TIP: advices given by Electrolux Chefs to time for under as indicated optimize the use of the machine and get in the recipe the best cooking result

BRAISING MODE: the setting of phases MINIMUM LOAD: minimum load necessary for preheating, braising or phases to ensure a correct pressure phase. Find this indication for the recipes where respecting MODE: the setting of phases minimum load indication is critical for preheating or boiling phases MULTITASK: optimize your time by cooking SOFT COOKING: gentle heating cycle more dishes simultaneously. Find this for delicate food indication for the recipes where this is applicable

PROBE: sensor which allows to set the wanted core temperature of the product according VEGAN: indicates that the recipe is vegan to the recipe

QR Code: Scan and watch video GLUTEN FREE: indicates that the recipe with the corresponding recipe is gluten free

Appliances and accessories in use

Braising pan of 90 lt (24 gal) can For each recipe find the indication of contain up to 4 GN 1/1 TRAYS (with other appliances in use (recommended suspended frame) to create a complete solution) and the list of accessories for braising pan

Braising pan of 170 lt (45 gal) can contain up to 6 GN 1/1 TRAYS (with suspended frame)

Please be aware that when using trays in a recipe, amount of full load in a 170 lt (45 gal) braising pan, are not necessarily double the amount of full load suggested for a 90 lt (24 gal) pan.

All recipes have been tested in a 90 lt (24 gal) electric Pressure Braising Pan

2 Note: All figures regarding cooking times and productivity have been calculated on the basis of internal tests. Index

Check the origin of the recipe and total cooking International recipes Indonesian recipes time, including preheating and preparation phase Artichokes...... 5 Mackerel Curry...... 34 ...... 6 Boiled ...... 7 Italian recipes Braised Beef ...... 8 Braised Beef - overnight cooking...... 9 Bolognese ...... 35 Braised ...... 10 Cuttlefish with Peas...... 36 Chicken Broth...... 11 ...... 37 Crustacean Bisque...... 12 Peperonata...... 38 Gulash (Meat )...... 13 Polenta...... 39 Mashed Potatoes...... 14 Risotto with Green Beans ...... 40 Monkfish with BroccoliS auce...... 15 Risotto Asparagus and ...... 41 Pears in Mulled ...... 16 Tripe...... 42 Pudding...... 17 Creamed Cod...... 43

European recipes Spanish recipes Codfish Mediterranean Way...... 18 ...... 19 Valensiana ...... 44 Vegetable Soup...... 20 Octopus with Sauce...... 21 U.S. recipes

Apple Sauce ...... 45 Brazilian recipes Beef Stew...... 46 Feijoada ...... 22 Beef Stir Fry...... 47 ...... 48 Chinese recipes Charros Beans...... 49 Pasta with Cheese Sauce...... 50 Cantonese Rice...... 23 Cheesecake...... 51 Stewed Belly with Vegetables...... 24 Chicken with Rice...... 52 Stewed Tofu ...... 25 Chicken Noodle Soup...... 53 Cuban Black Beans...... 54 French recipes Fried Rice...... 55 Frijoles (Refried beans) ...... 56 Crème brûlée...... 26 Glazed Carrots...... 57 Jambalaya...... 58 German recipes Penne in Marinara Sauce...... 59 Savoy ...... 60 Potato Rosti...... 27 Scratch Cheese Sauce...... 61 Sauerkraut...... 28 Scratch Meat Sauce...... 62 Indian recipes Sloppy Joes...... 63 Spaghetti in Meat Sauce...... 64 Butter (Tandori) Chicken...... 29 Turkey Chili...... 65 Chutney of Tomatoes and ...... 30 Whipped Potatoes...... 66 Dal Makhani...... 31 Lamb Korai...... 32 Turkey recipes Punjabi Chole ...... 33 with Meat...... 67 Red lentils soup...... 68 Tas ...... 69

3 Total savings of pressure cooking compared to traditional cooking *

Pressure Braising Pressure Braising Food Time Saving Energy Saving Pan 90 lt Pan 170 lt

Gulash 15 kg / load 29 kg / load - - ()

Gulash (pressure 45 kg / load 86 kg / load 55% 77% cooking)

Hamburger 240 pcs / hour 450 pcs / hour - -

Omlette 300 pcs / hour 560 portions / hour - -

Carrots 16 kg / load 24 kg / load 52% 77% (entire boiled)

Cauliflower 16 kg / load 24 kg / load 25% 51% (cut boiled)

Cuttlefish 20 kg / load 30 kg / load 38% 76% (entire boiled)

Dry Rice (boiled) 20 kg / load 38 kg / load 18% 48%

Octopus 32 kg / load 60 kg / load 44% 75% (cut boiled)

Potatoes 50 kg / load 94 kg / load 32% 65% (entire boiled )

Rice Pudding 60 lt / load 113 kg / load 65% 75%

Zucchini 20 kg / load 38 kg / load 56% 73% (entire boiled)

Dry Tagliatelle 36 kg / hour 68 kg / hour - -

Note: Productivity, time savings and energy savings have been calculated on the basis of internal tests.

4 *Preheating included Artichokes

International total time: 20 min vegan

Ingredients for Procedure: ► Add the rest of the ingredients 90 lt/24 gal pan ► Add 6 lt / 1,6 gal of water and preheat at 200°C/392°F in braising ► Artichokes 10 kg / 22 lbs TIP: for this recipe less water is mode needed since the product is frozen ► Water 6 lt / 1,6 gal ► Breadcrumbs 1,5 kg / 3,3 lbs TIP: with small quantities of water ► preheat in braising mode to speed ► Close the lid and cook under ► Salt up the cooking process pressure for 15 minutes ► ► Extra V. olive oil ► Put the artichokes in the trays (2,5 TIP: to ensure the best kg / 5,5 lbs per GN 1/1). Use false performance wait that water boils before starting the pressure phase bottom for trays placed at the bottom of the pan and suspension frame for for trays put on the top, and put the artichokes when the water start to boil

Well Total Weight Total portions Time saving compared to Full load Portion capacity time loss in full load cooking in traditional mode

90 lt / 24 gal 12 kg / 26 lbs 85 67% 20 min 15% 120 g / 4 oz (40 min) 170 lt / 45 gal 18 kg / 40 lbs 128

Ensure proper load. At least ½ of food and sufficient quantity of liquid for a correct pressure phase.

Appliances and accessories in use:

Electric prothermetic False bottom Suspension frame Scan the QR code braising pan for the video recipe

5 Beef Stock

International total time: gluten 5/6 h free

Ingredients for Procedure: ► Add red wine and add in the bones 90 lt / 24 gal pan ► Rub bones with half of the tomato paste and roast in the oven for 15 ► Add water to the bones and ► Veal bones 12 kg / 26,5 lbs minutes until they are dark golden pressure cook for 2 hours ► Carrots (large chop) 4 kg / 8,8 lbs brown and heavily caramelized ► Celery (large chop) 4 kg / 8,8 lbs TIP: to ensure the best ► Onions (large chop) 4 kg / 8, 8 lbs ► Preheat at 160°C/320°F in braising performance wait that water boils ► Tomato paste 0,4 kg / 14,1 oz mode before starting the pressure phase ► Red wine 8 lt / 2,1 gal ► While the bones are ► After the pressure phase, open the ► Water 40 lt / 10,5 gal (SkyLine PremiumS Oven), add oil to lid and continue to cook in boiling ► Bay leaf 3 pcs the braising pan and caramelize the mode (power level 3) for other 2-3 ► Salt carrots followed by the onions and hours ► Handful of whole black the celery peppercorns ► Strain liquid through a large whole ► Once the vegetables are heavily china cap and then 2 fine mesh caramelized, add the remaining strainers tomato paste to the pan and cook

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 72 kg / 159 lbs 1152 56% 5 h 20% 50 g / 2 oz (7 h) 170 lt / 45 gal 137 kg / 302 lbs 2189

Ensure proper load. At least ⅓ of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic SkyLine Strainers - see ProThermetic Scan the QR code braising pan PremiumS Oven Accessories Book for the video recipe

6 Boiled Meat overnight cooking

International total time: gluten 12 h free

Ingredients for Procedure: 90 lt / 24 gal pan ► Put meat and water inside vacuum bags (quantity of water: 20% of the ► Chicken 15 kg / 33 lbs weight of each kind of meat) ► Beef 15 kg / 33 lbs ► Tongue 10 kg / 22 lbs ► Preheat at 80°C / 176°F in boiling ► Water 40 lt / 10 ½ gal mode and when water reaches ► Salt temperature, put bags in

TIP: with big quantities of water preheat in boiling mode to speed up the cooking process

► Close the lid and open the valve ► Cook at 80°C / 176°F in boiling mode (not in pressure) for 12 hours (3 hours for the chicken, 12 hours for the rest)

Well Total Weight Total portions Full load Portion capacity time loss in full load

90 lt / 24 gal 40 kg / 88 lbs 108 12 h 35% 240 g / 9 oz 170 lt / 45 gal 76 kg / 167 lbs 206

Ensure proper load. At least ⅓ of well

Appliances and accessories in use:

Electric prothermetic Vacuum packer Vacuum bags - see braising pan Accessories&Consumables Catalogue 7 Braised Beef

International total time: gluten 1½ - 2 h free

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 220°C/428°F in braising ► Close the lid and cook under mode pressure till the meat reaches ► Meat core temperature set (6 pieces in total) 39 kg / 86 lbs ► Roast meat ► Tomatoes 6 Kg / 13 lbs TIP: to obtain a good searing TIP: to ensure the best ► Red wine 3,6 lt / 1 gal result we recommend to not performance wait that sauce boils ► Celery (chopped) 1,2 kg / 2,6 lbs exceed the quantity indicated before starting the pressure phase ► Carrot (chopped) 1,2 kg / 2,6 lbs below ► Add flour into the sauce and mix ► (chopped) 1,2 kg / 2,6 lbs ► Add vegetables, red wine, water with Bermixer Pro ► Water 1,2 lt / 0,3 gal and peeled tomatoes inside the ► Salt ► Chill the meat in the SkyLine ChillS pan Blast Chiller ► Insert the probe in the meat and ► Cut into serving portions set 82°C / 180°F ► Regenerate in SkyLine PremiumS TIP: for optimal cooking result ensure pieces are of uniform size Oven and weight Note: total cooking time may vary depending on the size and weight of pieces.

Well Total Weight Total portions Time saving compared to Full load Braising load Portion capacity time loss in full load cooking in traditional mode

90 lt / 24 gal 45 kg / 99 lbs 15 kg / 33 lbs 135 200 g / 70% 1½ - 2 h 40% 7 oz (4 h) 170 lt / 45 gal 86 kg / 190 lbs 29 kg / 64 lbs 258

Ensure proper load. At least ⅓ of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Bermixer SkyLine PremiumS Oven TRS braising pan PRO SkyLine ChillS Blast Chiller vegetable slicer

8 Braised Beef overnight cooking

International total time: gluten 6/8 h free

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 220°C/428°F in braising ► Second phase: set temperature at mode 70°C / 158°F ► Meat (6 pieces in total) 39 kg / 86 lbs ► Roast meat ► Close the lid and leave the valve ► Tomatoes 6 Kg / 13 lbs on the lid open TIP: to obtain a good searing ► Red wine 3,6 lt / 1 gal result we recommend to not ► The day after take out the meat ► Celery (chopped) 1,2 kg / 2,6 lbs exceed the quantity indicated and the sauce ► Carrot (chopped) 1,2 kg / 2,6 lbs below ► Onion (chopped) 1,2 kg / 2,6 lbs ► Add flour into the sauce and mix ► Add vegetables, red wine, water and ► Water 1,2 lt / 0,3 gal with Bermixer Pro peeled tomatoes inside the pan ► Salt ► Chill the meat in the SkyLine ChillS ► First phase: set core temperature Blast Chiller with the probe at 78°C / 172°F and the bottom temperature at ► Cut into serving portions 84°C / 183°F ► Regenerate in SkyLine PremiumS Oven TIP: for optimal cooking result ensure pieces are of uniform size and weight

Well Total Weight Total portions Full load Braising load Portion capacity time loss in full load

90 lt / 24 gal 45 kg / 99 lbs 15 kg / 33 lbs 135 200 g / 6/8 h 40% 7 oz 170 lt / 45 gal 86 kg / 190 lbs 29 kg / 64 lbs 258

Ensure proper load. At least ⅓ of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Bermixer SkyLine PremiumS Oven TRS Scan the QR code braising pan PRO SkyLine ChillS Blast Chiller vegetable slicer for the video recipe

9 Braised Veal

International total time: gluten 1 h 45 min free

Ingredients for Procedure: TIP: for optimal cooking results of the entire load, it is suggested to 90 lt / 24 gal pan ► Preheat at 200°C / 392°F in braising use portions of uniform size and mode for 5 minutes weight ► Meat 39 kg / 86 lbs ► Vegetables ► Sear the veal for 5 minutes TIP: to ensure the best (chopped) 5 kg / 11 lbs performance wait that sauce boils TIP: to obtain a good searing result before starting the pressure phase ► Water 6,5 lt / 1,7 gal we recommend to not exceed the ► Wine 6,5 lt / 1,7 gal quantity indicated below ► Use Bermixer Pro to prepare the ► Sage & rosemary ► Add vegetables, water and wine sauce (vegetables with sauce) ► Oil ► Salt TIP: for this recipe less water is ► Chill the meat in the SkyLine ChillS needed since vegetables are frozen Blast Chiller ► Cut into serving portions ► Cook under pressure with the probe till core temperature reaches ► Regenerate in SkyLine PremiumS 80°C / 176°F Oven

Note: total cooking time may vary depending on the size and weight of pieces.

Well Total Weight Total portions Time saving compared to Full load Braising load Portion capacity time loss in full load cooking in traditional mode

90 lt / 24 gal 43 kg / 95 lbs 15 kg / 33 lbs 151 1 h 200 g / 46% 30% 45 min 7 oz (1 h 30 min) 170 lt / 45 gal 82 kg / 181 lbs 29 kg / 64 lbs 286

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frames

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Bermixer SkyLine PremiumS Oven TRS braising pan PRO SkyLine ChillS Blast Chiller vegetable slicer

10 Chicken Broth

International total time: gluten 1 h 15 min free

Ingredients for Procedure: ► Cook under pressure for 1 hour 90 lt / 24 gal pan ► Coat the bones in olive oil and roast in SkyLine PremiumS Oven TIP: to ensure the best ► Chicken bones 10 kg / 22 lbs for 15 minutes to develop a dark performance wait that water boils ► Celery 5 kg / 11 lbs golden brown color before starting the pressure phase ► Onion 5 kg / 11 lbs ► Water 50 lt / 13,2 gal ► Add the bones and all the other TIP: adding feet gives a great ► Wine 1 lt / 0,26 gal ingredients in the braising pan amount of to the stock ► Bay leafs 10 pcs ► Boil the water in boiling mode ► Oil ► Salt TIP: with big quantities of water ► Pepper (optional) preheat in boiling mode to speed up the cooking process

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 60 kg / 132 lbs 300 1 h 50% - 200 g / 7 oz 15 min (1 h 15 min) 170 lt / 45 gal 114 kg / 251 lbs 570

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic SkyLine Scan the QR code braising pan PremiumS Oven for the video recipe

11 Crustacean Bisque

International total time: 30 min

Ingredients for Procedure:

90 lt / 24 gal pan ► Preheat at 160°C / 320°F in braising TIP: ice generates thermal shock mode that extracts instantly juices from ► Celery carrots 3 kg / 6 lbs the product and onion ► Add the vegetables and brown for ► Head and skin 6 kg / 13 lbs 2-3 minutes ► Close the lid and cook under of pressure for 20 minutes ► Add the head of shrimps and brown ► Oil 1 lt / 0,2 gal for one minute more TIP: to ensure the best ► White wine 2 lt / 0,5 gal performance wait that sauce boils ► Brandy 100 ml / 3,5 oz ► Add brandy and white wine before starting the pressure phase ► Ice 30 kg / 66 lbs ► Add tomato paste, flour and mix ► Tomato paste 400 g / 14 oz ► Open the lid, mix with the Bermixer ► Flour 200 g / 7 oz ► Add ice, salt and bring all Pro and then strain ► Salt ingredients to boil

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 43 kg / 95 lbs 387 57% 30 min 10% 100 g / 4 oz (40 min) 170 lt / 45 gal 82 kg / 181 lbs 735

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frames

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Bermixer Scan the QR code braising pan PRO for the video recipe

12 Gulash (Meat stew)

International total time: 1 h 10 min

Ingredients for Procedure: ► Close the lid and cook under 90 lt / 24 gal pan ► Preheat at 220 °C / 428°F in pressure for 30/ 40 minutes braising mode ► Meat 45 kg / 66 lbs (depending on size of meat) ► Oil 750 g / 1,7 lbs ► Add the meat and sear TIP: to ensure the best ► Onion (chopped) 4,5 kg / 10 lbs TIP: to obtain a good searing performance wait that sauce boils ► Sweet red pepper 3 kg / 6,6 lbs result we recommend to not before starting the pressure phase ► Wine 3 lt / 0,8 gal exceed the quantity indicated ► Peeled tomatoes 9 kg / 20 lbs below ► If needed, cook with open lid for 10 ► Broth 4,5 lt / 1,2 gal more min if the sauce is too liquid ► Mix everything and add oil ► Salt ► Add wine after 3 minutes ► Add vegetables, salt, peppers, mix of and then tomatoes

Well Total Weight Total portions Time saving compared to Full load Braising load Portion capacity time loss in full load cooking in traditional mode

45 kg / 99 lbs 135 90 lt / 24 gal 15 kg / 33 lbs 250 g / (only meat) (only meat) 50% 1 h 10 min 25% 9 oz 86 kg / 190 lbs 258 (1 h 10 min) 170 lt / 45 gal 29 kg / 64 lbs (only meat) (only meat) (only meat)

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frames

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic SkyLine PremiumS Oven Induction hob TRS vegetable Scan the QR code braising pan SkyLine ChillS Blast Chiller slicer for the video recipe

13 Mashed Potatoes

International total time: 20 min

Ingredients for Procedure: 90 lt/24 gal pan ► Add water and preheat at 110°C / ► Drain the water 230°F in boiling mode ► Potatoes (peeled ► Put all the potatoes into the 20 lt and cut in cubes) 26 kg / 57 lbs TIP: with big quantities of water planetary mixer with butter, milk, ► Water 20 lt / 5,2 gal preheat in boiling mode to speed cream (max. 9 kg / 19,8 lbs) up the cooking process ► Butter 300 g / 10 ½ oz and mix with the paddle ► Milk 3 lt / 0,8 gal ► Close the lid and cook under ► Cream 3 lt / 0,8 gal pressure for 12 minutes ► Salt TIP: to ensure the best performance wait that water boils before starting the pressure phase

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 52 kg / 115 lbs 260 - 347 150 - 200 g 56% 20 min - 5 - 7 oz (25 min) 170 lt / 45 gal 99 kg / 218 lbs 495 - 659

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frames

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic False bottom Potato Scan the QR code braising pan peeler for the video recipe

14 Monkfish with Broccoli Sauce

International total time: 10 min

Ingredients for 2 GN 1/1 tray ► Prepare vegetables (broccoli and TIP: to ensure the best potatoes slices 2 mm thick) performance wait that sauce boils ► Monkfish fillets 15 kg / 33 lbs before starting the pressure phase ► Preheat at 160°C / 320°F in braising ► Broccoli (chopped) 5 kg / 11 lbs mode ► At the end of the cooking time, take ► Potatoes the fish out and, with the Bermixer (peeled and cut) 1 kg / 2,2 lbs ► Add 1 lt / 0,2 gal of olive oil, 4 cloves Pro, whisk the vegetables and add ► Slices of of garlic and 200 g / 7,05 oz of salt if necessary ► Salt anchovies. Stir fry for few minutes ► Pepper ► Cut the fish in rings of 2 cm and grill ► Add broccoli and potatoes, mix for ► Garlic on the Fry Top at 240°C / 464°F for 1 1 minute ► Anchovies minute each side TIP: for this recipe less water is needed if vegetables are frozen TIP: you can also put the fish in the Procedure: oven at 250°C / 482°F for 4 mins. ► the fish, add salt and pepper ► Put the trays with the fish on ► Portion size is usually 3 rings per plate and wrap smoked bacon around suspension frame in the braising each fillet pan and cook under pressure for NOTE: For this recipe sauce is considered a 7 minutes ► Put the fillets on a perforated tray condiment and excluded from the calculation H 40 with a H 60 tray on the bottom of the productivity in full load.

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

15 kg / 33 lbs 175 90 lt / 24 gal (only fish) 60 g / 2,1 oz (only fish) 58% 10 min 30% 23 kg / 51 lbs (only fish) 263 (14 min) 170 lt / 45 gal (only fish) (only fish)

Ensure proper load. At least 1/2 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Bermixer Suspension Perforated containers Fry top Potato Scan the QR code braising pan PRO frame see ProThermetic peeler for the video recipe accessories book 15 Pears in Mulled Wine

International total time: gluten vegan 30 min free

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 150°C / 302°F in braising ► Add the pears, close the lid and mode with wine cook under pressure for 5/10 ► Pears 16 kg / 35 lbs minutes (depending on how mature ► Red wine 10 lt / 2,6 gal TIP: with small quantities of liquid fruits are ) ► Sugar 4 kg / 8,8 lbs preheat in braising mode to speed up the cooking process ► 20 g / 0,7 oz TIP: to ensure the best ► Cloves 6 g / 0,2 oz ► Put sugar with spieces and stir until performance wait that wine boils ► Orange peel 15 g / 0,53 oz before starting the pressure phase boiling for 10 minutes or till boils

► Boil until half of the liquid TIP: use the false bottom to avoid evaporates that fruits stick on the bottom

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 30 kg / 66 lbs 136 50% 30 min - 220 g / 8 oz (30 min) 170 lt / 45 gal 57 kg / 126 lbs 259

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frames

Ensure proper load. At least 1/2 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic False bottom Scan the QR code braising pan for the video recipe

16 Pudding Dessert

International total time: 1 h

Ingredients for Procedure: 90 lt / 24 gal pan ► Put milk in the braising pan and set ► Add the mixture in the braising pan 80°C / 176°F in boiling mode (soft with milk and mix with whip ► Milk 24 lt / 6,3 gal cooking ) for 20 minutes ► Sugar 5 kg / 11 lbs ► Boil for 5 minutes ► Dark chocolate 5 kg / 11 lbs TIP: with large quantities of liquids ► Remove all the batter and place it ► Butter 2,4 kg / 5,3 lbs use boiling mode to speed up the in a mold ► Flour 2,4 kg / 5,3 lbs cooking process ► Chill in the SkyLine ChillS Blast ► With the XBE 20 lt planetery mixer, Chiller mix butter with sugar, add flour and melted chocolate

Well Total Weight Total portions Full load Portion capacity time loss in full load

90 lt / 24 gal 39 kg / 86 lbs 200 g / 7 oz 195 1 h - according to the 170 lt / 45 gal 78 kg / 172 lbs size of the mold 390

Ensure proper load. At least 1/4 of well.

Appliances and accessories in use:

Electric prothermetic 20 lt planetary SkyLine ChillS Scan the QR code braising pan mixer Blast Chiller for the video recipe

17 Codfish Mediterranean Way

Europe total time: 20 min

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 160°C / 320°F in braising ► Add half of fish on the bottom, mode for 5 minutes and the rest on top on suspended ► Codfish 16 kg / 35 lbs frames ► Red onion in slices 4 kg / 8,8 lbs ► Add oil, onion and stir ► Capers 1 kg / 2,2 lbs ► Cook under pressure for 10 ► Add white whine, tomato, water ► Black olives 2 kg / 4,4 lbs minutes and capers ► White wine 2 lt / 0,5 gal ► Water 4 lt / 1 gal ► Cook for 3 minutes TIP: to ensure the best ► Basil performance wait that sauce boils ► Remove 50% of the sauce and put before starting the pressure phase ► Olive oil them in trays H60 GN1/1 ► Salt

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 23 kg / 51 lbs 89 33% 20 min 15% 220 g / 8 oz (10 min) 170 lt / 45 gal 44 kg / 97 lbs 170

Ensure proper load. At least 1/2 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Suspension Scan the QR code braising pan frame for the video recipe

18 Lentil Soup

Europe total time: 45 min vegan

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 150°C / 302°F in braising ► Cook under pressure for 30 mode for 5 minutes minutes ► Dry lentils 6 kg / 13,2 lbs ► Water 24 lt / 6,4 gal ► Roast vegetables for 4 minutes TIP: to ensure the best ► Onion (chopped) 600 g / 21,1 oz ► Add lentils, water, broth, spices and performance wait that water boils ► (chopped) 600 g / 21,1 oz before starting the pressure phase switch in boiling mode ► Celery (chopped) 600 g / 21,1 oz ► Chicken stock 24 lt / 6,4 gal TIP: with large quantities of liquids ► Cloves garlic 6 pcs use boiling mode ► Bacon (optional) ► Salt

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 55 kg / 121 lbs 216 50% 45 min 10% 230 g / 8 oz (45 min) 170 lt / 45 gal 105 kg / 231 lbs 410

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frames

Ensure proper load. At least 1/2 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable Scan the QR code braising pan slicer for the video recipe

19 Vegetable Soup

Europe total time: gluten 20 min free

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 180°C / 356°F in braising ► Close the lid and cook under mode pressure for 15 minutes ► Chopped vegetables (potatoes, carrots, peas, ► Add oil, onion and stir for 1 minute TIP: to ensure the best green beans, celery, ► Add the vegetables and stir them performance wait that water boils , cauliflower) 24 kg / 53 lbs before starting the pressure phase for 5 minutes more ► Onion (julienne) 2,4 kg / 5,3 lbs ► For a smooth soup, finish it with TBX ► Water 24 lt / 6,4 gal ► Add water, switch to boiling mode turboliquidizer with soup head for ► Salt and bring to boil braising pans ► Oil TIP: with large quantities of liquids ► Butter use boiling mode

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 50 kg / 110 lbs 168 64% 20 min - 300 g / 11 oz (35 min) 170 lt / 45 gal 96 kg / 212 lbs 319

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frames

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable TBX Scan the QR code braising pan slicer turboliquidizer for the video recipe

20 Octopus with Tomato Sauce

Europe total time: gluten 35 min free

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 180°C / 356°F in braising ► Close the lid and cook under mode pressure for 15-30 minutes ► Octopus (defrosted and cut) 28 kg / 61,7 lbs ► Add oil and onion TIP: to ensure the best ► Tomato sauce 8 kg / 17,6 lbs performance wait that sauce boils ► Stir for 1 minute, add octopus (cut in ► Onion (chopped) 6 kg / 13 lbs before starting the pressure phase pieces) and stir for 1 minute more ► Wine 3 lt / 0,8 gal Note: total cooking time may vary depending ► Oil 1 lt / 0,2 gal ► Add wine, capers, tomatoes and on the size and weight of pieces. ► Capers 600 g / 21 oz water ► Water 6 lt / 1,6 gal ► Salt

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 43 kg / 95 lbs 125 59% 35 min 42% 200 g / 7 oz (50 min) 170 lt / 45 gal 82 kg / 181 lbs 237

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frames

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Scan the QR code braising pan for the video recipe

21 Feijoada

Brazil total time: gluten 45 min free

Ingredients for Procedure: 90 lt / 24 gal pan ► The day before put beans in cold ► Add onion, and after 2 minutes add water beans and water (of beans) ► Pork neck (in cubes) 7,5 kg / 16,5 lbs ► Pork (in cubes) 6 kg / 13,2 lbs TIP: keep the water of beans and TIP: to ensure the best ► Bacon (in cubes) 3 kg / 6,6 lbs use it to give color to the dish performance wait that water boils ► (in cubes) 4,5 kg / 9,9 lbs before starting the pressure phase ► Black beans 9 kg / 18,3 lbs ► Preheat at 220°C / 428°F in braising ► Close the lid and cook under ► Onion ( julienne) 3 kg / 6,6 lbs mode pressure for 30 minutes ► Garlic 300 g / 11 oz ► Sear meat with oil for 6-8 minutes ► Beans in water 12 lt / 3 gal TIP: this dish can be served with rice ► Water 9 lt / 2,4 gal TIP: to obtain a good searing result ► Laurel 18 leafes we recommend to not exceed the ► Oil quantity indicated below ► Salt ► Pepper

Well Total Weight Total portions Time saving compared to Full load Braising load Portion capacity time loss in full load cooking in traditional mode

90 lt / 24 gal 45 kg / 99 lbs 15 kg / 33 lbs 120 300 g / 82% 45 min 20% 11 oz (3 h 20 min) 170 lt / 45 gal 86 kg / 190 lbs 29 kg / 64 lbs 229

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frames

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Scan the QR code braising pan for the video recipe

22 Cantonese Rice

China total time: 25 min

Ingredients for Procedure: ► Open the lid and remove all the rice 90 lt / 24 gal pan ► Rinse rice 2-3 times with cold water ► Add the vegetables on trays ► Basmati rice 3x1,5 kg / 3x3,3 lbs ► Put 1,5 kg / 3,3 lbs of rice on each ► Close again the lid and cook under ► Warm water 3x2,5 lt / 3x0,66 gal tray H60 with 1,7 kg / 3,7 lbs of pressure for 2 minutes ► Carrots (chopped) 1,5 kg / 3,3 lbs warm water per each tray ► Remove the vegetables, false ► Green beans 1,5 kg / 3,3 lbs ► Use false bottom for trays placed on bottoms and suspended frames ► Scarlot (chopped) 1 kg / 2,2 lbs the bottom and suspended frame for ► Eggs (30 pcs) 60 g / 2 oz ► Rinse and dry the well the trays placed on the top each each ► Preheat again at 180°C/356°F in ► Baked 1 kg / 2,2 lbs ► Add 6 lt / 1,58 gal of water in the braising mode ► Water 6 lt / 1,58 gal well and get boil at 220°C / 428 °F in braising mode ► Add oil, eggs on one side, on the other side the cooked vegetables Note: for the 90 lt / 24 gal pan the recipt is TIP: with small quantities of liquid preheat in braising mode to speed done in 5 GN1/1 trays: 3 trays for rice, 2 trays up the cooking process TIP: put the desired salt in the eggs for vegetables ► Close the lid and cook under ► Stir for few seconds, add the rice pressure for 4 minutes and stir for few seconds more TIP: to ensure the best ► Ready to serve performance wait that water boils before starting the pressure phase

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 20 kg / 44 lbs 72 50% 25 min 10% 250 g / 9 oz (25 min) 170 lt / 45 gal 30 kg / 66 lbs 108

Ensure proper load. At least 1/2 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic SkyLine PremiumS Oven TRS vegetable Suspension False Scan the QR code braising pan SkyLine ChillS Blast Chiller slicer frame bottom for the video recipe

23 Stewed with Vegetables

China total time: 50 min

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat 180°C / 356°F in braising ► When boils, close the lid and cook mode for 5 minutes under pressure for 30 minutes ► Pork belly 36 kg / 79,2 lbs ► Savoy cabbage 6 kg / 13,2 lbs ► Stir fry half of the pork belly for 5 TIP: to ensure the best ► Carrot (chopped) 3 kg / 6,6 lbs minutes and repeat with the rest performance wait that sauce boils ► Braised juice 1 kg / 35,2 oz of the pork belly before starting the pressure phase ► Ginger (chopped) 600 g / 21 oz TIP: to sear properly the full load ► Anise star 80 g / 2,8 oz quantity, split it in 2 parts for the ► Remove the meat, and whisk the ► Cinnamon 80 g / 2,8 oz braising phase vegetables and sauce with the ► Dry red chili 160 g / 5,6 oz Bermixer Pro ► Rock sugar 800 g / 28 oz ► Put all pork belly in the brasing pan ► Wine 1 lt / 0,26 gal and add the spices, wine ► 700 ml / 24,6 oz and vegetables ► Pepper ► Five spice powder ► Leek (chopped) ► Salt

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 46 kg / 102 lbs 146 50% 50 min 30% 220 g / 8 oz (50 min) 170 lt / 45 gal 87 kg / 192 lbs 278

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frames

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Bermixer Scan the QR code braising pan PRO for the video recipe

24 Stewed Tofu

China total time: 20 min

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 110°C / 230°F in boiling ► Remove the tofu mode for 5 minutes ► Rinse and dry the well ► Tofu 16 kg / 35,2 lbs ► Put the tofu in GN1/1 trays. Use the ► To prepare the sauce preheat at ► Pork meat 4 kg / 8,8 lbs false bottom for the trays placed on 180°C / 356°F in braising mode ► Chopped scallion 400 g / 14 oz the bottom and suspended frame and stir all the rest of the ingredients ► Bean paste 600 g / 21 oz for the trays placed on top for 4 min ► Garlic 80 g / 2,8 oz ► Add 5 lt / 1,3 gal of water on the ► Ginger (chopped) 80 g / 2,8 oz ► Take the sauce and divide it on bottom, close the lid and cook ► Soy sauce 200 ml / 7 oz GN1/1 trays and add tofu under pressure for 1 minute ► Sugar 300 g / 10,5 oz ► Cook under pressure for 4 ► Oil 160 ml / 5,6 oz TIP: to ensure the best minutes ► Chicken powder 160 g / 5,6 oz performance wait that water boils ► Corn starch 80 g / 2,8 oz before starting the pressure phase ► Portion and serve when finished ► Stock 2 lt / 0,5 gal ► Water 5 lt / 1,3 gal ► Seed pepper ► Spicy sauce ► Salt

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 24 kg / 53 lbs 86 50% 20 min 10% 250 g / 9 oz (20 min) 170 lt / 45 gal 36 kg / 79 lbs 130

Ensure proper load. At least 1/2 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Perforated containers Scan the QR code braising pan for the video recipe

25 Crème brûlée

France total time: gluten 14 min free

Ingredients for 1 GN 1/1 tray Procedure:

► Eggs 180 g / 6,3 oz ► Mix all the ingredients in the BE5 TIP: quantity of water is the same ► Milk 270 ml / 9,5 oz planetary mixer either you cook 1 or 4 trays ► Cream 270 ml / 9,5 oz ► Add the cream in the molds ► Sugar 180 g / 6,3 oz ► Wait that water boils and cook under ► Put the molds in the perforated tray pressure for 4-8 minutes ► Add 6 lt / 1,6 gal of water, preheat ► Chill in the SkyLine ChillS Blast Chiller at 180°C / 356°F in braising mode TIP: to ensure the best , put the perforated tray with the performance wait that water boils molds on the false bottoms and before starting the pressure phase suspended frames TIP: caramelize the upper part in TIP: with small quantities of liquid a salamander or with a gas torch preheat in braising mode to speed before serving up the cooking process

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

4 trays (900 g, 90 lt / 24 gal depends on the 36 9 portions each tray) size of the mold, 59% 14 min - 6 trays (900 g, 100 g in this (20 min) 170 lt / 45 gal 54 9 portions each tray) case

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic SkyLine ChillS BE5 planetary Perforated False Suspension braising pan Blast Chiller mixer containers bottom frame

26 Potato Rösti

Germany total time: 1 h 30 min

Ingredients for Procedure: 90 lt / 24 gal pan ► Wash the potatoes and put them on ► Add onion sliced cut with J4X disc perforated tray ► Potatoes (peeled) 20 kg / 44 lbs ► Add melted butter, mix and form ► Onion 6 kg / 13,2 lbs ► Add water and potatoes ► Butter 2 kg / 4,4 lbs ► Bring to boil in boiling mode ► Put the patties in the SkyLine ChillS ► Water 10 lt / 2,6 gal Blast Chiller ► Salt ► Cook under pressure with the probe ► Bacon (optional) till core temperature reaches TIP: chilling patties before cooking 80°C / 176°F helps to keep the shape NOTE: Full load capacity is measured considering TIP: for optimal cooking result ► Preheat at 180°C / 356°F in braising maximum quantity of potatoes at phase. ensure potatoes are of uniform size mode Grilling to be done in several batches depending on the shape of patties. ► Add clarified butter on the bottom, ► When cooked, take the potatoes out grill the potato patties for about 3 ► Cool in SkyLine ChillS Blast Chiller minutes per side and preserve in refrigerator TIP: time saving is not very high, ► The day after cut the potatoes with since only the blanching phase is the TRS slicer using the J7X disc and done under pressure put salt

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 30 kg / 66 lbs 120 14% 1h 30 min - 250 g / 9 oz (15 min) 170 lt / 45 gal 57 kg / 126 lbs 228

Ensure proper load. At least 1/2 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic SkyLine ChillS TRS vegetable Grater disc J4X Perforated Scan the QR code braising pan Blast Chiller slicer Grater disc J7X containers for the video recipe

27 Sauerkraut

Germany total time: 45 min

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 150°C / 302°F in braising mode ► Sauerkraut 42 kg / 92,6 lbs ► Onion (chopped) 1,5 kg / 3,4 lbs ► Brown onions in oil ► Apple 1,5 kg / 3,4 lbs ► Add sauerkraut without the liquid ► White wine 3 lt / 0,8 gal ► Water 7,5 lt / 2 gal ► Continue cooking until ► Oil 1,5 lt / 0,4 gal ► Add the rest of ingredients ► Bacon 2 slices ► Salt 50 g / 1,7 oz ► Close the lid and cook under ► Sugar 1,2 kg / 2,6 lbs pressure for 30 minutes ► Bay leaves 12 pcs TIP: to ensure the best performance wait that liquid boils before starting the pressure phase

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 45 kg / 99 lbs 255 50% 45 min 15% 150 g / 5 oz (45 min) 170 lt / 45 gal 90 kg / 198 lbs 510

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Scan the QR code braising pan for the video recipe

28 Butter (Tandori) Chicken

India total time: gluten 25 min free

Ingredients for Procedure:

90 lt / 24 gal pan ► Cut each chicken into 10 pieces and TIP: to ensure the best put all on the skewer rack performance wait that sauce boils ► 37 chickens 1,1 kg / 2,4 lbs before starting the pressure phase each ► Preheat the SkyLine PremiumS Oven ► Butter 940 g / 33 oz at 220°C / 428°F with Electrolux ► Unlock the lid, allow the pressure ► Ginger paste 190 g / 6,7 oz Volcano Smoker and cook the to release ► Garlic paste 190 g / 6,7 oz chicken for 6 minutes TIP: to reduce the quantity of ► Fresh tomatoes * 3,7 kg / 8,2 lbs ► Preheat the braising pan at 160°C / excess steam released, wait till ► Ginger (chopped) 20 g / 0,7 oz 320°F in braising mode steam condensation process ► Green chilis (chopped) 15 pcs completes before unlocking and ► Cashewnut paste 60 g / 2 oz ► Add butter, ginger, garlic and give opening the lid fully ► Kashmiri red chili 6 g / 0,2 oz a quick stir powder or Paprika ► Add green chilis and stir for 2 ► Next, add coriander, red chili powder minutes powder (or paprika powder) and ► Cream 280 ml / 1,1 cups tomatoes ► Add cream and simmer for 3 ► Coriander 37 g / 1,3 oz minutes ► Salt ► Add the chicken and stir till the sauce starts boiling ► Garnish with fresh coriander, * Note: fresh tomatoes can be substituted with portion and serve peeled canned tomatoes ► Close the lid and cook under pressure for 10 minutes

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 45 kg / 99 lbs 187 50% 25 min 17% 200 g / 7 oz (25 min) 170 lt / 45 gal 90 kg / 198 lbs 374

Ensure proper load. At least 1/2 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic SkyLine Volcano smoker Universal skewer pan Scan the QR code braising pan PremiumS Oven with long skewers for the video recipe

29 Chutney of Tomatoes and Onions

India total time: gluten vegan 1 h 10 min free

Ingredients for Procedure: to sanitize jars TIP: put the jars overturned to 90 lt / 24 gal pan ► Without preheating put all the avoid condensation. Repeat if ingredients (except water) in the necessary to prepare more jars. ► Tomatoes (diced) 5 kg / 11 lbs braising pan and mix ► Onion (julienne) 5 kg / 11 lbs ► Pour the preparation with ► Vinegar 1 lt / 0,2 gal ► Set in braising mode at 102°C / vegetables in the jars closing each ► Salt 50 g / 1,7 oz 215°F and cook for 50 minutes one with the tap ► Water 5 lt / 1,32 gal TIP: stir as less as possible ► Replace the filled jars on the ► Brown sugar 0,5 kg / 17,6 oz to maintain the shape of the perforated trays. Use false bottom ► Cloves 5 leaves vegetables for trays placed at the bottom of the pan and suspension frame for trays ► Empty the well, rinse it and dry put on the top ► Put the false bottoms on the base ► Pasteurize and pour 5 lt / 1,32 gal of water

► Put the jars in the perforated trays Note: setting depends on the dimensions of the jars and the actual ► Put the perforated trays with jars on temperature of the products. Perform the bottom of the braising pan and operations following procedures defined in select boiling mode your country to ensure the result is food safe. ► When water boils, lock the lid and go under pressure for 3 minutes

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 11 kg / 24 lbs 110* 42%* 1h 10 min 50% 50 g / 2 oz (50 min*) 170 lt / 45 gal 21 kg / 46 lbs 209*

Ensure proper load. At least 2 trays for 90 lt / 24 gal pan and 3 trays for 170 lt / 45 gal to be placed on the bottom of the pan

Appliances and accessories in use:

Electric prothermetic False bottom Jars for Perforated Suspension Scan the QR code braising pan preservation containers frame for the video recipe

30 * Number of portions and cooking time needed depend on size of the jars, temperature of the product at pasteurization phase and local regulations to perform pasteurization. Dal Makhani

India total time: gluten 50 min free

Ingredients for Procedure: ► Open the lid, add dry fenugreek leaves (optional), cream and butter 90 lt / 24 gal pan ► Soak all the lentils (Rajma, Black Lentils, Chana Dal) over night in ► Garnish with fresh coriander and ► Rajma 4,2 kg / 9,3 lbs cold water serve ► Black Lentils 12,7 kg / 28 lbs ► Chana Dal 4,2 kg / 9,3 lbs ► Preheat the pan at 160°C / 320°F in ► Oil 3,1 lt / 0,8 gal braising mode ► Water 17 lt / 4,5 gal ► Add oil, onions, spices and give a ► Asafoetida 20 g / 0,7 oz quick stir ► Coriander 210 g / 7,4 oz ► Salt 210 g / 7,4 oz ► Add soaked lentils, water, salt and ► Ginger Julienne 54 g / 1,9 oz ginger juilienne ► Roasted kasturi ► Close the lid and cook under Methi / Dry fenugreek pressure for 20 minutes leaves (optional) 42 g / 1,5 oz ► Red Chili Powder 210 g / 7,4 oz TIP: to ensure the best ► Cream 3,1 lt / 0,8 gal performance wait that liquid boils ► Butter 520 g / 18,3 oz before starting the pressure phase ► Coriander 210 g / 7,4 oz

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 45 kg / 99 lbs 269 58% 50 min 10% 150 g / 5 oz (70 min) 170 lt / 45 gal 86 kg / 190 lbs 516

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frames

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable Scan the QR code braising pan slicer for the video recipe

31 Lamb Korai

India total time: gluten 1 h 10 min free

Ingredients for Procedure:

90 lt / 24 gal pan ► Preheat at 200° C/ 392°F in braising TIP: to ensure the best mode performance wait that sauce boils ► Lamb (cut in cubes) 32 kg / 70,5 lbs before starting the pressure phase ► Ghee butter 800 g / 28,2 oz ► Melt butter and sear the lamb until ► Onions (julienne) 4,8 kg / 10,6 lbs browns ► Add spinach, mint and chopped ► Tinned tomatoes 4,8 kg / 10,6 lbs coriander TIP: to obtain a good searing ► Cloves chopped garlic 30 g / 1,1 oz result we recommend to not ► Set the braising pan at 120°C / 248°F ► Ground coriander 130 g / 4,6 oz exceed the quantity indicated in braising mode ► 24 g / 0,8 oz below ► Chilli powder 30 g / 1,1 oz ► Continue cooking for 10-15 minutes ► Paprika 100 g / 3,5 oz ► Add onions, garlic, chillies, spices and stirring occasionally to reduce the ► Turmeric 60 g / 2,2 oz stir for 2-3 minutes sauce ► Garam masala 80 g / 2,8 oz ► Add tomatoes and ► Portion and serve ► Yogurt 800 g / 28,2 oz ► Spinach 480 g / 16,9 oz ► When all boils, close the lid and cook ► Chillies (chopped) 23 pcs under pressure for 40-50 minutes ► Mint (chopped) (depending on the size/consistency ► Large piece ginger of meat cubes) ► Large bunch coriander (chopped) ► Salt

Well Total Weight Total portions Time saving compared to Full load Braising load Portion capacity time loss in full load cooking in traditional mode

90 lt / 24 gal 45 kg / 99 lbs 15 kg / 33 lbs 173 46% 1 h 10 min 15% 220 g / 8 oz (1 h) 170 lt / 45 gal 86 kg / 190 lbs 29 kg / 64 lbs 332

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable Scan the QR code braising pan slicer for the video recipe

32 Punjabi Chole

India total time: gluten 1 h free

Ingredients for 90 lt/24 gal pan ► Bay leaf 36 g / 1,2 oz ► Pour oil, add bay leaves, onions, ► Cumin seed 240 g / 8,4 oz spices, and the mix of spices ► Dried chickpeas 18 kg / 40 lbs ► Coriander seed 220 g / 7,7 oz prepared at the previous step ► Chopped onion 4,2 kg / 9,2 lbs ► seed 300 g / 10,6 oz ► Drain chickpeas and put them into ► Chopped 4,2 kg / 9,2 lbs ► Dry Red Chili 140 g / 5 oz the pan tomatoes ► Dry mango powder ► Ginger & garlic 480 g / 17 oz ► Garam Masala Powder ► Next, add water tomatoes and salt paste ► When all boils, close the lid and cook ► Kashmiri 360 g / 12,7 oz Procedure: under pressure for 45 minutes Red Chili Powder ► Soak chickpeas in water overnight ► Chopped 600 g / 20,4 oz TIP: to ensure the best Coriander leaves ► In a bowl add oil, marsala powder, performance wait that sauce boils ► Fresh Green Chilies 360 g / 12,7 oz black cardamom, cinnamon, black before starting the pressure phase ► Oil 2,4 lt / 0,6 gal pepper corn, cloves, coriander seeds, ► Add mango powder, garnish with ► Salt 840 g / 28,8 oz cumin seeds and fennel seed and fresh green chili slits and chopped ► Water 28,8 lt / 7,6 gal mix all green coriander ► Black Cardamom 96 g / 3,4 oz ► Preheat at 180°C / 356°F in braising ► Cinnamon 96 g / 3,4 oz ► Portion and serve mode ► Pepper Corn 24 g / 0,8 oz ► Cloves 18 g / 0,64 oz

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 61 kg / 134 lbs 306 50% 1 h - 200 g / 7 oz (1 h) 170 lt / 45 gal 116 kg / 256 lbs 581

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable Scan the QR code braising pan slicer for the video recipe

33 Mackerel Curry

Indonesia total time: gluten 20 min free

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 180°C / 356°F in braising ► Add precooked fish and coconut milk mode ► Mackerel fish 11,4 kg / 25,2 lbs ► When milk boils close the lid and ► Oil 6 lt / 1,6 gal ► Add oil and shallow fry the fish for 6 cook under pressure for 3 minutes ► Onion 6 kg / 13,2 lbs minutes TIP: to ensure the best ► Coconut milk 9 lt / 2,4 gal TIP: to shallow fry properly the full performance wait that milk boils ► Rice vinegar 1,5 lt / 0,4 gal load quantity, split it in two parts before starting the pressure phase ► Garlic 90 g / 3 oz and cook one part after another ► Ginger 90 g / 3 oz ► Once finished, add chopped ► Coriander 90 g / 3 oz ► Empty the well and drain oil off coriander and serve ► Curry ► Pour 1 lt of oil (you can use part of TIP: you might need to reduce the ► Salt oil used for shallow ) and add sauce if it is too liquid. In this case, onions continue cooking with the open lid at 130°C / 266° F in braising mode ► Brown onions at 160°C / 320° F for 2 till needed minutes

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 27 kg / 60 lbs 103 56% 20 min 25% 200 g / 7 oz (25 min) 170 lt / 45 gal 52 kg / 115 lbs 195

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable Scan the QR code braising pan slicer for the video recipe

34

Italy total time: gluten 60 min free

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 220°C / 428°F in braising ► When sauce boils lock down the lid mode and cook under pressure for 30 ► Fresh minced 14,5 kg / 32 lbs minutes beef meat ► Pour oil, add meat, stir and add ► Fresh minced 14,5 kg / 32 lbs white wine TIP: to ensure the best pork meat performance wait that sauce boils TIP: to obtain a good searing before starting the pressure phase ► Fresh minced 7,2 kg / 16 lbs result we recommend to not sausage exceed the quantity indicated ► of onions, 4,5 kg / 10 lbs below carrots and celery ► Peel tomatoes 29 kg / 64 lbs ► When the wine has evaporated, ► Extra olive oil 290 gr / 10,2 lbs add chopped vegetables and mix ► White wine 1,5 lt / 0,3 gal ► Add the peel tomatoes, salt, pepper ► Salt, Pepper, fresh sauge and spices, stir all and rosmary

Well Total Weight Total portions Time saving compared to Full load Braising load Portion capacity time loss in full load cooking in traditional mode

36 kg / 79 lbs 720 90 lt / 24 gal 15 kg / 33 lbs (only meat) 40 g / 1 oz (only meat) 50% 60 min 20% 69 kg / 152 lbs (only meat) 1378 (60 min) 170 lt / 45 gal 29 kg / 64 lbs (only meat) (only meat)

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable Scan the QR code braising pan slicer for the video recipe

35 Cuttlefish with Peas

Italy total time: gluten 35 min free

Ingredients for Procedure: 90 lt / 24 gal pan ► Pour 5 lt of water and preheat at ► Rinse and dry the well 110°C / 230°F in boiling mode ► Cuttlefish 20 kg / 44 lbs ► Prehat at 180°C / 356°F in braising ► Peas 8 kg / 17,6 lbs ► Place the cuttlefish in peforated mode ► Tomato sauce 8 kg / 17,6 lbs trays on the false bottoms and put ► Pour oil and sear onions for 3 ► Onion 4 kg / 8,8 lbs them into the pan minutes ► Wine 2 lt / 0,5 gal ► When water boils close the lid ► Oil 1 lt / 0,2 gal ► Add sliced cuttlefish, wine, salt, and cook under pressure for 15 ► Water 6 lt / 1,6 gal peas, add 1 lt of water and stir minutes ► Salt ► Close the lid and cook under TIP: quantity of water is the same for any quantity of product pressure for 5-10 minutes (according to thickness of slices)

TIP: to ensure the best TIP: to ensure the best performance wait that sauce boils performance wait that sauce boils before starting the pressure phase before starting the pressure phase

► Remove cuttlefish, chill, and cut into ► When finished, portion and serve slices

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 43 kg / 95 lbs 155 56% 35 min* 10% 250 g / 9 oz (45 min) 170 lt / 45 gal 82 kg / 191 lbs 295

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

*Note: Total cooking time does not include chilling phase

Appliances and accessories in use:

Electric prothermetic SkyLine ChillS TRS vegetable False Perforated Scan the QR code braising pan Blast Chiller slicer bottom containers for the video recipe

36 Ossobuco

Italy total time: gluten 35 min free

Ingredients for Procedure:

90 lt / 24 gal pan ► Preheat at 180°C / 356° F in braising TIP: to ensure the best mode performance wait that sauce boils before starting the pressure phase ► Meat 18 kg / 40 lbs ► Pour oil and sear the meat adding ► Mixed vegetables 2,5 kg / 5,5 lbs salt, spices, vegetables and wine ► Portion and serve ► Oil 1,2 lt / 0,3 gal ► Add water ► White wine 1,2 lt / 0,3 gal ► Water 7,3 lt / 1,9 gal TIP: full load for this recipe is the ► Spices quantity fitting the bottom of the ► Salt pan. Quantity of water required is the same regardless the load ► When water boils, close the lid and cook under pressure for 30 minutes

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 23 kg / 51 lbs 70 46% 35 min 20% 260 g / 9 oz (30 min) 170 lt / 45 gal 43 kg / 95 lbs 133

Ensure proper load. At least 1/2 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable Suspension frame Scan the QR code braising pan slicer for the video recipe

37 Peperonata

Italy total time: vegan gluten 20 min free

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 220°C / 428°F in braising ► When sauce boils lock down the lid mode and cook under pressure for 10 ► Onion (julienne) 3 kg / 6,6 lbs minutes ► Peppers (diced) 6 kg / 13,2 lbs ► Add peppers, onions, oil and mix ► (diced) 2,5 kg / 5,5 lbs for 1 minute TIP: to ensure the best ► Oil 750 ml / 0,2 gal performance wait that sauce boils ► Next, add eggpants, salt, peeled ► Peeled tomatoes 5 kg / 11 lbs before starting the pressure phase tomatoes, basil and mix again for ► Water 2 lt / 0,5 gal 2-3 minutes ► When finished, portion and serve ► Basil ► Salt TIP: in case of full load it is suggested to split the braising load in parts

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 19 kg / 42 lbs 89 50% 20 min 30% 150 g / 5 oz (20 min) 170 lt / 45 gal 36 kg / 79 lbs 168

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Scan the QR code braising pan for the video recipe

38 Polenta

Italy total time: gluten 35 min free

Ingredients for Procedure: ► Activate the the soft cooking 90 lt / 24 gal pan ► Pour water and preheat at 110°C / mode 230° F in boiling mode ► Cornmeal flour 10 kg / 22 lbs ► Close the lid and cook under ► Water 40-50 lt / 10,5-13,2 gal TIP: with large quantities of liquids pressure for 25 minutes ► Butter use boiling mode to speed up the cooking process ► Salt TIP: to ensure the best ► When water boils add the flour performance wait that liquid boils before starting the pressure phase whisking with Electrolux Bermixer Pro at the same time

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 50 kg / 110 lbs 250 42% 35 min 25% 150 g / 5 oz (25 min) 170 lt / 45 gal 95 kg / 209 lbs 475

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Bermixer Scan the QR code braising pan PRO for the video recipe

39 Risotto with Green Beans

Italy total time: gluten 14 min free

Ingredients for Procedure: 90 lt / 24 gal pan ► Defrost the green beans ► When the broth boils, close the lid and cook under pressure for 7 ► Rice (carnaroli) 12 kg / 26,5 lbs ► Preheat the pan at 160°C / 320°F minutes ► Frozen Green beans 7,5 kg / 6 lbs in braising mode ► Onion 3 kg / 6,6 lbs TIP: to ensure the best ► Pour oil and brown onions ► Prosecco 2 lt / 0,5 gal performance wait that broth boils ► Hot broth 25,5 lt / 6,75 gal ► Add rice and it stirring before starting the pressure phase ► Oil frequently until rice becomes ► Butter piqued TIP: instead of Green Beans is possible to use Green Peas ► Parmesan cheese (option) ► Add 1 lt white wine or other vegetables with same cooking time ► Add the green beans ► To get a smooth result, it's possible ► Add the hot broth, mix all to use Bermixer Pro to finish

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 38 kg / 84 lbs 380 46% 14 min - 100 g / 4 oz (12 min) 170 lt / 45 gal 72 kg / 159 lbs 722

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable Bermixer braising pan slicer PRO

40 Risotto Asparagus and Scallop

Italy total time: gluten 17 min free

Ingredients for Procedure: ► Pour hot broth 90 lt / 24 gal pan ► Preheat at 180°C / 356°F in braising ► Close the lid and cook under mode pressure for 7 min ► Rice (carnaroli) 15 kg / 33 lbs ► Asparagus 7 kg / 15,4 lbs ► Stir fry with oil and salt TIP: to ensure the best (peeled and chopped) for 1 minute performance be sure that broth ► Scallops (chopped) 2 kg / 4,4 lbs boils before starting the pressure ► Take scallops out and put them phase ► Hot broth 24 lt / 6,3 gal in a tray ► Onion 2 kg / 4,4 lbs ► Mix with butter and parmesean ► White wìne 2 lt / 0,5 gal ► Brown onions with oil and butter cheese (optional) ► Oil 0,5 lt / 0,1 oz for 1 minute ► Portion and serve adding scallops ► Parmesam cheese (option) ► Next, add rice, wine, asparagus on top of rice to each plate and cook for 2 minutes more stirring gently

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 40 kg / 88 lbs 200 43% 17 min 25% 150 g / 5 oz (13 min) 170 lt / 45 gal 76 kg / 168 lbs 380

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Bermixer Scan the QR code braising pan PRO for the video recipe

41 Tripe

Italy total time: gluten 1 h 10 min free

Ingredients for Procedure: 90 lt / 24 gal pan ► Pour 8 lt of water and preheat at ► Preheat at 160°C / 320 ° F in braising 200°C/392°F in braising mode mode ► Tripe 32 kg / 70 lbs ► Onion 4,2 kg / 9,3 lbs TIP: with small quantities of water ► Brown onions in oil for 1 minute ► Carrots 1,1 kg / 2,4 lbs preheat in braising mode to speed ► Add tripe (preliminary cut in slices), ► Celery 0,5 kg / 1,1 lbs up the cooking process add salt and give a quick stir ► Water 2 x 8,5 lt / 2 x 2,2 gal ► When water boils, add tripe, ► Peeled Tomatoes 5,2 kg / 11,4 lbs vegetables, spices, lemon and mix all ► Add chopped vegetables, spices, ► White wine 3,2 lt / 0,8 gal tomatoes and pour 8 lt of water ► Close the lid and cook under ► Lemon pressure for 15 minutes ► When all boils, close the lid and cook ► Laurel under pressure for 40 minutes ► Pepper in grains TIP: to ensure the best ► Salt performance wait that water boils TIP: to ensure the best before starting the pressure phase performance wait that sauce boils before starting the pressure phase ► Stain of tripe, portion into GN trays and chill ► Portion and serve ► Rinse and dry the well

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 45 kg / 99 lbs 154 61% 1 h 10 min 15% 250 g / 9 oz (1 h 50 min ) 170 lt / 45 gal 86 kg / 190 lbs 292

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic SkyLine ChillS TRS vegetable Scan the QR code braising pan Blast Chiller slicer for the video recipe

42 Creamed cod

Italy total time: 1 h 10 min

Ingredients for Procedure: ► Pour it into the planetary mixer and add the oil with some of the water 90 lt/24 gal pan ► First load the cold liquids, salt and kept mixing with the whisk until the bay leaves ► Wet Cod* 25 kg / 55,1 lbs cod has absorbed all the oil and ► Cold water 30 lt / 8 gal ► Add the fish into the well, set the water ► Cold Milk 15 lt / 4 gal braising pan in Boiling Mode to ► Serve cold with bread croutons or ► Bay leaves 4 leaves 100°C toasted polenta ► Coarse salt 60 g / 2,1 oz ► As soon as it begins to boil, close ► Sunflower seed oil 4 lt / 1 gal the lid and cook under pressure for ► Extravirgin olive oil 2 lt / 0,5 gal 8'/10' ► Cooking water of Cod 4 lt / 1 gal ► Chopped Garlic 20 g / 0,7 oz TIP: to ensure the best (Optional) performance wait that water boils before starting the pressure phase TIP: he can be done for the full load of codfish on the ► Drain the fish from the water planetary mixer of 85 lt. keeping 3 liters of cooking water and cool it down to about 40 °C * (wet weight and not dry weight)

Well Weight Total portions Full load Total time Portion capacity loss in full load

90 lt / 24 gal 40 kg / 88 lbs 400 1 h 10 min 10% 90 g / 3 oz 170 lt / 45 gal 76 kg / 168 lbs 760

Appliances and accessories in use:

Electric prothermetic 20 lt planetary SkyLine ChillS braising pan mixer Blast Chiller

43 Paella

Spain total time: gluten 15 min free

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 200°C / 392°F in braising mode ► Parboiled rice 6 kg / 13,2 lbs ► Sausage 3 kg / 6,6 lbs ► Stir fry meat (the mix of , ► Cut and cubed 3 kg / 6,6 lbs and chicken) and vegetables chicken in oil ► Rabbit 3 kg / 6,6 lbs ► Add wine, rice, , broth and ► Broth 9 lt / 2,3 gal stir for 1 minute ► Peperone 2 kg / 4,4 lbs ► Peas 4 kg / 8,8 lbs ► Close the lid and cook under ► Zucchini 1 kg / 2,2 lbs pressure for 8 minutes ► Carrots 2 kg / 4,4 lbs TIP: to ensure the best ► Leek 1 kg / 2,2 lbs performance wait that sauce boils ► Onion 1 kg / 2,2 lbs before starting the pressure phase ► Wine 2 lt / 0,5 gal ► Portion and serve ► Saffron ► Salt ► Pepper

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 37 kg / 82 lbs 212 44% 15 min 14% 150 g / 5 oz (12 min) 170 lt / 45 gal 70 kg / 154 lbs 403

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable Scan the QR code braising pan slicer for the video recipe

44 Apple Sauce

USA total time: gluten vegan 20 min free

Ingredients for Procedure: TIP: to reduce the quantity of excess steam released, wait till 90 lt/24 gal pan ► Preheat at 182°C /360°F in braising steam condensation process mode completes before unlocking and ► Apples 180 pcs opening the lid fully (peeled, cored and sliced) ► Add apples already peeled, cored 150 g / 5,3 oz each and sliced TIP: keep the lid completely ► Sugar 2 kg / 4,5 lbs open when tilt the well to avoid ► Add apple juice or water, ► Apple juice 1,9 lt / 0,5 gal demerging the gasket cinnamon, stir all ingredients (or water) ► Ground cinnamon 85 g / 3 oz ► When boils, close the lid and cook TIP: serve within 20 minutes to under pressure for 10 minutes preserve quality and texture

TIP: to ensure the best performance wait that juice / water boils before starting the pressure phase

► Open the lid, portion and serve

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 31 kg / 68 lbs 155 50% 20 min 50% 100 gr / 4 oz (20 min) 170 lt / 45 gal 59 kg / 130 lbs 295

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic braising pan

45 Beef Stew

USA total time: gluten 55 min free

Ingredients for Procedure: 90 lt/24 gal pan ► Preheat at 182°C /360°F in braising TIP: to reduce the quantity of mode excess steam released, wait till ► Cubed beef 30 kg / 66,14 lbs steam condensation process ► Olive oil 100 ml / 3,38 oz ► Once the temperature is reached, completes before unlocking and opening the lid fully ► Onions (diced) 8 kg / 17,64 lbs add in oil and begin to brown beef

► Carrots (diced) 4 kg / 8,82 lbs ► After 3 minutes add in all of the ► Celery (diced) 4 kg / 8,82 lbs TIP: keep the lid completely remaining ingredients and bring to ► Minced Garlic 60 g / 2,17 oz open when tilt the well to avoid boil in boiling mode demerging the gasket ► Tomato paste 3 kg / 6,61 lbs ► Diced tomato 7 kg / 15,43 lbs TIP: with big quantities of water ► Potatoes (diced) 6 kg / 6,61 lbs preheat in boiling mode to speed TIP: serve within 20 minutes to preserve quality and texture ► Low sodium 15,1 lt / 4 gal up the cooking process

beef stock ► Once the liquid has come to a boil, ► Kosher salt 500 g / 17,64 oz lock down the lid and cook under ► Frozen peas 4 kg / 8,82 lbs pressure for 45 minutes ► Open the lid, portion and serve

Well Total Weight Total portions Time saving compared to Full load Braising load Portion capacity time loss in full load cooking in traditional mode

90 lt / 24 gal 67 kg / 148 lbs 15 kg / 33 lbs 188 250 g / 54% 55 min 30% 9 oz (65 min) 170 lt / 45 gal 127 kg / 280 lbs 29 kg / 64 lbs 356

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable braising pan slicer

46 Beef Stir Fry

USA total time: 18 min

Ingredients for 90 lt/24 gal pan ► Soy sauce 480 ml / 17 oz TIP: to ensure the best ► Hoisen sauce 480 ml / 17 oz performance wait that liquid boils ► Sirloin or Skirt 30 kg / 66,14 lbs ► Lemon grass paste 480 g / 17 oz before starting the pressure phase (thin strips) ► Ginger paste 480 g / 17 oz ► Open the lid, portion and serve ► Minced garlic 710 g / 25 oz ► Scallions 100 g / 3,5 oz ► Olive oil 370 ml / 13 oz TIP: to reduce the quantity of ► Sesame oil 240 ml / 8,5 oz Procedure: excess steam released, wait till ► Salt 240 g / 8,5 oz steam condensation process ► Preheat at 182°C /360°F in braising completes before unlocking and ► 85 g / 3 oz mode opening the lid fully ► Sesame seeds 480 g / 17 oz ► Nappa cabbage 7 pcs ► Pour olive and sesame oils, add meat TIP: keep the lid completely (thinly sliced) stripes, stir all open when tilt the well to avoid ► Carrots 8 kg / 17,68 lbs ► After 3 minutes add the rest of demerging the gasket (thinly sliced) ingredients and mix. Stir till the sauce ► Onions 15 kg / 33 lbs starts boiling TIP: serve within 20 minutes to (thinly sliced) preserve quality and texture ► Bell peppers (thinly sliced) 35 pcs ► Close the lid and cook under 200 g / 7,05 oz each pressure for 10 minutes ► Broccoli crowns 6 pcs 700 g / 1,54 lbs each

Well Total Weight Total portions Time saving compared to Full load Braising load Portion capacity time loss in full load cooking in traditional mode

90 lt / 24 gal 66 kg / 146 lbs 15 kg / 33 lbs 141 280 g / 55% 18 min 40% 10 oz (22 min) 170 lt / 45 gal 125 kg / 276 lbs 29 kg / 64 lbs 269

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable braising pan slicer

47 Carnitas

USA total time: gluten 1,5 - 2 h free

Ingredients for Procedure: TIP: to ensure the best performance wait that sauce boils 90 lt / 24 gal pan ► Preheat at 200°C / 392°F in braising before starting the pressure phase mode ► Boneless pork 40 kg / 88 lbs ► Unlock the lid, portion and serve shoulder ► Sear meat with oil for 6-8 minutes ► Olive oil 460 ml / 16,2 oz TIP: to reduce the quantity of TIP: to obtain a good searing result ► Jalapeno 5 pcs excess steam released, wait till we recommend to not exceed the steam condensation process ► Bay leaf 11 pcs quantity indicated below completes before unlocking and ► Whole garlic 260 g / 9 oz opening the lid fully ► Orange juice 4 lt / 1,1 gal ► Add in all of the remaining ► Water 8 lt / 2,1 gal ingredients and bring to boil TIP: keep the lid completely open ► Cumin 40 g / 1,4 oz when tilt the well to avoid gasket ► Insert the probe in the meat and set ► Dried 70 g / 2,5 oz damage 82°C / 180°F core temperature ► Chili powder 50 g / 1,8 oz ► Black pepper 30 g / 1 oz TIP: for optimal cooking result TIP: serve within 20 minutes to ► Kosher salt 410 g / 14,5 oz ensure pieces are of uniform size preserve quality and texture and weight

► Close the lid and cook under Note: total cooking time may vary depending pressure till the meat reaches core on the size and weight of pieces. temperature set

Well Total Weight Total portions Time saving compared to Full load Braising load Portion capacity time loss in full load cooking in traditional mode

90 lt / 24 gal 45 kg / 99 lbs 15 kg / 33 lbs 129 210 g / 50% 1,5 – 2 h 40% 8 oz (1,5 – 2h) 170 lt / 45 gal 86 kg / 190 lbs 29 kg / 64 lbs 246

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Scan the QR code braising pan for the video recipe

48 Charros Beans

USA total time: gluten 1 h free

Ingredients for Procedure:

90 lt/24 gal pan ► Preheat at 80°C/175°F in braising TIP: soak bean in water overnight mode to speed up the preparation ► Beans, pinto dry 6,8 kg / 15 lbs ► Water 22,5 lt / 6 gal ► Add bacon, chopped onions and ► Garlic, granulated 70 g / 2,3 oz caramelize all for 15 minutes TIP: using pressure cycle will reduce necessary cooking time for ► Black pepper 25 g / 0,9 oz ► Add beans, garlic, pepper, the phase above to 45 minutes ► Bacon, 1 kg / 2,2 lbs tomatoes and water raw chopped ► Garnish with chopped cilantro, ► Onions, yellow 680 g / 1,5 lb ► When all boil, close lid and cook for portion and serve chopped 1 hour and 30 minutes ► Tomatoes, diced 13,5 kg / 29,8 lbs and drained ► Cilantro, chopped 360 g / 12,7 oz ► Salt

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 45 kg / 99 lbs 145 43% 1 h - 310 g / 11 oz (45 min) 170 lt / 45 gal 86 kg / 190 lbs 277

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Bermixer braising pan PRO

49 Pasta with Cheese Sauce

USA total time: 15 min

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 110°C / 230°F in braising ► When the water boils, add salt, put mode the pasta and set cooking time ► Milk 3 lt / 0,8 gal following the instructions for the ► Cheese 12 kg / 26 lbs ► Add water, milk, butter, mustard and selected type of pasta ► Butter 280 g / 10 oz sitr for 1 minute ► Water (for sauce) 7,5 lt / 2 gal TIP: ensure the salt melts in the ► Add half of the cheese and stirfry ► Pasta 10 kg / 22 lbs water, stir if needed until melted ► Water (for pasta) 50 lt / 13,2 gal ► Mustard 40 g / 1,5 oz ► Next, add the remaining cheese and ► Drain pasta, mix it with the sauce and ► Salt 250 g / 9 oz stir again serve

► When the sauce is completely TIP: serve within 20 minutes to smooth, turn off the heat and blend preserve quality and texture with the Bermixer Pro ► Remove the sauce and clean the well TIP: keep the lid completely open when tilt the well to avoid gasket ► Pour water, and preheat at 110°C / damage 230°F in boiling mode

TIP: with large quantities of water use boiling mode to speed up the cooking process

Well Total Weight Total portions Full load Portion capacity time loss in full load

118 90 lt / 24 gal 10 kg / 22 lbs (dry pasta) 85 g / 0,2 lbs (only pasta) 15 min - (only pasta) 235 170 lt / 45 gal 20 kg / 44 lbs (dry pasta) (only pasta)

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Bermixer Scan the QR code braising pan PRO for the video recipe

50 Cheesecake

USA total time: 18 min

Ingredients for 1 GN 1/1 tray ► In the planetary mixer mix the yolk top on suspended frames for 90 lt / with the sugar 24 gal pan, and 3 trays on the bottom ► Cream cheese 2,5 kg / 5,5 lbs and 3 trays on top on suspended ► Mascarpone ► Add cheese, cream and vanilla frames for 170 lt / 45 gal pan) cheese 1,25 kg / 2,75 lbs ► Pour the mixture over the biscuit base ► Sugar 1 kg / 2,2 lbs ► When water boils, close the lid and ► Biscuit 1,8 kg / 3,9 lbs ► Place false bottoms into the pan cook under pressure for 8 min ► Butter 300 g / 10,5 oz ► Pour water and preheat at 200°C / TIP: to ensure the best ► Whole eggs 20 pcs / 20 pcs 392°F in braising mode till boils performance wait that water boils ► Vanilla 4 pcs before starting the pressure phase ► Water 5 lt / 1,32 gal TIP: with small quantites of water preheat in braising mode to speed TIP: to reduce the quantity of up the cooking process Procedure: excess steam released, wait till steam condensation process ► With TRK cutter mixer grind butter and TIP: quantity of water is the same completes before unlocking and biscuits either you cook 1 or 4 trays opening the lid fully ► Put the biscuits on the bottom of the ► Place the trays with molds on the mold (5 mm / 0,2 in thick layer) and false bottoms and suspended frames press (2 trays on the bottom and 2 trays on

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

4 trays 90 lt / 24 gal (1,75 kg / 4 lbs / 21 84 molds* each tray) 50% 18 min - 85 g / 3 oz * 6 trays (18 min) 170 lt / 45 gal (1,75 kg / 4 lbs / 21 126 molds* each tray)

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

* Number of molds fitting into the tray depends on the size of the mold. For this recipe is used the mold of 85 g / 3 oz.

Appliances and accessories in use:

Electric prothermetic SkyLine ChillS TRK cutter Perforated Suspension False bottom Scan the QR code braising pan Blast Chiller mixer containers frame for the video recipe

51 Chicken with Rice

USA total time: 50 min

Ingredients for Procedure: ► Lock lid and cook under pressure for 30 minute 90 lt/24 gal pan ► Chop onions ► Chicken, prepared 18 kg / 40 lbs TIP: to ensure the best ► Preheat the pan to 121°C/250°F in ► Brown rice, 3,2 kg / 7 lbs performance wait that liquid boils braising mode before starting the pressure phase medium or long grain ► Hot water 6,4 lt / 1,7 gal ► Pour 85 g / 3 oz of oil into the pan, ► When rice is finished cooking, allow ► Chicken base, 450 g / 1 lb add chopped onions and sauté for the pressure to release and unlock low sodium about 10 minutes until soften and the lid ► Olive oil 85 ml / 3 oz almost translucent TIP: to reduce the quantity of ► Raw onions 310 g / 11 oz ► Add garlic, frozen chicken and excess steam released, wait till chopped sauté for 5 minutes more steam condensation process ► Tomatoes, diced 9 kg / 20 lbs completes before unlocking and and drained in can ► Add all dry spices and mix opening the lid fully ► Red bell peppers 230 g / 8 oz ► Add rice and sauté for 5 more ► Garnish with chopped green onions drained in can minutes until oil and spices coat rice and serve ► Frozen peas 710 g / 25 oz ► Garlic chopped 60 g / 2 pcs ► Add drained tomatoes, drained red TIP: serve within 20 minutes to ► Paprika 30 g / 1 oz bell peppers, frozen peas and mix preserve quality and texture ► Black pepper 15 g / ½ oz ► Add the mixture of hot water with ► Chili powder 15 g / ½ oz chicken base and bring to boil ► Salt 15 g / ½ oz

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 38 kg / 84 lbs 122 38% 50 min 10% 280 g / 10 oz (30 min) 170 lt / 45 gal 72 kg / 159 lbs 232

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable Slicer disc braising pan slicer C1SX

52 Chicken Noodle Soup

USA total time: 25 min

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 180°C / 356° F in braising ► Unlock the lid, portion and serve mode ► Diced Chicken 22,5 kg / 49,6 lbs TIP: to reduce the quantity of ► Onions (diced) 11,4 kg / 25,1 lbs ► Pour oil to the pan, add chicken excess steam released, wait till ► Carrots (diced) 5,1 kg / 11,2 lbs and begin to brown steam condensation process ► Celery (diced) 5,1 kg / 11,2 lbs completes before unlocking and ► Next, add the onions, carrots, ► Chicken stock 9,4 lt / 2,5 gal opening the lid fully celery, spices and stir for 2 minutes ► Egg noodle 5,1 kg / 11,2 lbs ► Salt 640 g / 22,6 oz ► Add the stock to the braising pan TIP: keep the lid completely open ► Dried oregano 15 g / 0,5 oz and bring to boil when tilt the well to avoid gasket ► Dried basil 15 g / 0,5 oz damage ► Add noodles and stir ► Olive oil 1,2 lt / 0,3 gal ► Close the lid and cook under TIP: serve within 20 minutes to pressure for 10 minutes preserve quality and texture TIP: to ensure the best performance wait that broth boils before starting the pressure phase

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 60 kg / 132 lbs 170 58% 25 min 15% 300 g / 11 oz (35 min) 170 lt / 45 gal 114 kg / 251 lbs 323

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic braising pan

53 Cuban Black Beans

USA total time: gluten vegan 1 h free

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 182°C / 360°F in braising ► Open the lid, portion and serve mode ► Olive Oil 0,5 lt / 0,13 gal TIP: to reduce the quantity of ► Dried Black Beans 11 kg / 25 lbs ► Add oil, onions, peppers, garlic, excess steam released, wait till ► Green Bell (20 pcs) 4 kg / 9 lbs salt, cumin and stir steam condensation process ► White onions (15 pcs) 3,2 kg / 7 lbs completes before unlocking and ► Next, add the black beans, chipotle, ► Garlic 250 g / 9 oz opening the lid fully water and boil ► Kosher Salt 450 g / 1 lbs ► Ground cumin 250 g / 9 oz TIP: soak beans in water overnight TIP: keep the lid completely open ► Water 30 lt / 8 gal to speed up cooking when tilt the well to avoid gasket damage ► Close the lid and cook under pressure for 1 hour TIP: serve within 20 minutes to preserve quality and texture TIP: to ensure the best performance wait that water boils before starting the pressure phase

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 50 kg / 110 lbs 225 50% 1 h 10% 200 g / 7 oz (1 h) 170 lt / 45 gal 95 kg / 209 lbs 428

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic braising pan

54 Fried Rice

USA total time: 1 h 40 min

Ingredients for and brown it for 5 minutes stirring TIP: if the rice is frozen, preheat frequently until rice becomes piqued it with 60 g / 2 oz of hot water 90 lt/24 gal pan per pan for 20 minutes before ► Lower the temperature setting to proceeding as above ► Brown rice 2,7 kg / 6 lbs 100°C/212°F medium or long grain ► Move rice to the side of the bottom and ► While fried rice is cooking, prepare ► Water 6,4 lt / 1,7 gal add 1 lb of low sodium chicken base scrambled eggs: ► Chicken base, 453 g / 1 lb ► When the base is melted, add 6,4 - break a dozen large eggs in low sodium lt/1,7 gal of water, stir until chicken mixing bowl and whisk until one ► Olive oil 240 g / 8 oz base is dissolved yellow color ► Onions 280 g / 10 oz ► Boil for 5 minutes - pour eggs into steam pan and raw chopped ► Close the lid and cook in braising cook in SkyLine PremiumS Oven ► Frozen peas 850 g / 30 oz mode at 85°C/185°F for 30 minutes for 12 minutes ► Frozen carrots 850 g / 30 oz ► Turn off heat and allow product to - remove, stir and place in warmer ► Garlic chopped 45 g / 1,5 oz rest for 30 minutes until needed ► Canola oil 60 ml / 2 oz ► Fluff rice and transfer to steam pans TIP: put the desired salt in the eggs ► Eggs (12 pcs) 60 g / 2,12 oz each ► Cover and store when cool ► Green onions 130 g / 4,5 oz The day of service: ► When fried rice is finished cooking, chopped ► Chop 4,5 oz of onions add scrambled eggs and mix Procedure: ► Preheat at 121°C/250°F in braising ► Garnish with chopped green onions mode and serve The day before service: ► Add 120 g / 4 oz of olive oil, stir to ► Preheat at 176°C/350°F in braising TIP: serve within 20 minutes to incorporate it, lock the lid and cook mode preserve quality and texture under pressure for 10 minutes ► Pour 120 g / 4 oz of oil, add rice Well Weight Total portions Time saving compared to cooking Full load Total time Portion capacity loss in full load in traditional mode

90 lt / 24 gal 13 kg / 29 lbs 153 29% 1 h 40 min - 85 g / 3 oz (40 min) 170 lt / 45 gal 25 kg / 55 lbs 291

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/2 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic SkyLine TRS vegetable Slicer disc braising pan PremiumS Oven slicer C1SX

55 Frijoles (Refried beans)

USA total time: gluten 1 h 15 min free

Ingredients for Procedure: ► When beans are tender, add salt, pepper and cumin 90 lt/24 gal pan ► Chop onions ► Mash beans with an immersion ► Beans, pinto dry 9 kg / 20 lbs ► Preheat at 80°C/175°F in braising blender Bermixer Pro ► Water 19 lt / 5 gal mode ► Onions 1,8 kg / 4 lbs ► Portion and serve ► Pour oil, add chopped onions and ► Garlic 240 g / 8,5 oz caramelize for 15 minutes TIP: serve within 20 minutes to ► Black pepper 45 g / 1,5 oz preserve quality and texture ► Oil 120 ml / 40 oz ► Add beans, garlic, pepper, water ► Salt 103 g / 3,7 oz and cook for 1 hour. Add more water ► Cumin 60 g / 2 oz if needed TIP: alternatively to the immersion blender, use TBX turboliquidizer to ► Water 7,5 lt / 2 gal TIP: soak bean in water overnight get a smooth mix to speed up the preparation

TIP: using pressure cycle will reduce necessary cooking time to 45 minutes

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 38 kg / 84 lbs 123 38% 1 h 15 min - 310 g / 11 oz (45 min) 170 lt / 45 gal 72 kg / 159 lbs 233

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Bermixer TRS vegetable TBX braising pan PRO slicer turboliquidizer

56 Glazed Carrots

USA total time: gluten 15 min free

Ingredients for Procedure: TIP: to ensure the best performance wait that water boils 90 lt / 24 gal pan ► Pour water and preheat at 150°C / before starting the pressure phase 302°F in braising mode ► Carrots 22,7 kg / 50 lbs ► Reduce the liquid down to a glaze ► Water 9,5 lt / 2,5 gal TIP: with small quantities of liquid TIP: to reduce the quantity of ► Sugar 250 g / 9 oz preheat in braising mode to speed up the cooking process excess steam released, wait till ► Salt 130 g / 4,5 oz steam condensation process ► Butter 1,4 kg / 3 lbs completes before unlocking and ► Add sugar, salt, butter and melt opening the lid fully ► Add carrots, all the other ingredients and stir until boiling TIP: keep the lid completely open when tilt the well to avoid gasket ► Close the lid and cook under damage pressure for 8 minutes TIP: serve within 20 minutes to preserve quality and texture

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 24 kg / 53 lbs 140 57% 15 min 20% 140 g / 5 oz (20 min) 170 lt / 45 gal 47 kg / 104 lbs 269

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Scan the QR code braising pan for the video recipe

57 Jambalaya

USA total time: 40 min

Ingredients for Procedure: ► Close the lid and cook under pressure for 10 minutes 90 lt / 24 gal pan ► Preheat at 200°C/392°F in braising mode TIP: to ensure the best ► Chicken 25,2 kg / 56 lbs performance wait that sauce boils (boneless and cut in bite sized pieces) ► Pour oil, sear chicken and sausage before starting the pressure phase ► Sausage (in cubes) for 5-6 minutes stirring occasionally ► Onions (chopped) 3,6 kg / 8 lbs ► Open the lid, remove the rice, add TIP: to obtain a good searing result ► Green bell pepper 1,8 kg / 4 lbs we recommend to not exceed the diced tomatoes to the ingredients on (chopped) quantity indicated below the bottom of the pan ► Celery (chopped) 1.4 kg / 48 oz ► Add onions, bell peppers, celery and ► Turn off the heat and let rest for 10 ► Garlic minced 240 g / 8 oz garlic. Cook for 10 minutes, stirring minutes stirring occasionally ► Diced tomatoes 4 kg / 8,8 lbs occasionally ► Oil 240 ml / 8 oz ► Garnish with green onions and serve ► Black pepper 12 g / 0,4 oz ► Pour the broth with spices, mix and TIP: serve within 20 minutes to ► Cumin 12 g / 0,4 oz bring to boil preserve quality and texture ► Brown rice 1.2 kg / 26 lbs ► Put rice with water in trays (1 lt / 0,26 ► Water 2 lt / 0,52 gal gal of hot water per tray) ► Chicken broth 9,2 lt / 2,4 gal TIP: keep the lid completely open when tilt the well to avoid gasket ► Paprika 120 g / 4 oz ► Place trays on top using suspended damage ► Dried 120 g / 4 oz frames ► Crushed red pepper 12 g / 0,4 oz ► Salt

Well Total Weight Total portions Time saving compared to Full load Braising load Portion capacity time loss in full load cooking in traditional mode

90 lt / 24 gal 47 kg / 104 lbs 15 kg / 33 lbs 154 260 g / 50% 40 min 15% 9 oz (40 min) 170 lt / 45 gal 89 kg / 196 lbs 29 kg / 64 lbs 292

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Suspension TRS vegetable Scan the QR code braising pan frame slicer for the video recipe

58 Penne in Marinara Sauce

USA total time: 14 min vegan

Ingredients for Procedure:

90 lt/24 gal pan ► Preheat at 182°C /360°F in braising TIP: to ensure the best mode ► Olive oil 480 ml / 17 oz performance wait that sauce boils before starting the pressure phase ► White onions 300 g / 10,5 oz ► Add oil, onions, ground beef, garlic, (diced) salt and pepper ► Open the lid, portion and serve ► Minced garlic 240 g / 8,5 oz ► Stir to break up the meat then add TIP: to reduce the quantity of ► Penne 3,6 kg / 8 lbs the tomato, red pepper flake, dried excess steam released, wait till ► Salt 360 g / 12,7 oz Italian and pasta steam condensation process ► Pepper 130 g / 4,5 oz completes before unlocking and ► Red pepper flake 60 g / 2 oz ► Give it a stir to break up the clusters opening the lid fully ► Dried italian 710 g / 25 oz of pasta making sure that most of seasoning the pasta is covered by sauce TIP: keep the lid completely ► Diced tomato or 27,2 kg / 60 lbs open when tilt the well to avoid ► When sauce boils lock down the lid tomato sauce demerging the gasket and cook under pressure for 11 minutes TIP: serve within 20 minutes to preserve quality and texture

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

186 90 lt / 24 gal 29 kg / 64 lbs 140 g / 5 oz (only sauce) 50% 14 min 10% (only sauce) 354 (14 min) 170 lt / 45 gal 55 kg / 121 lbs (only sauce)

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

* Note: full load and portion are indicate for sauce. Appliances and accessories in use:

Electric prothermetic TRS vegetable braising pan slicer

59 Savoy Cabbage

USA total time: gluten vegan 26 min free

Ingredients for Procedure: 90 lt / 24 gal pan ► Preheat at 160°C / 320° F in braising ► Unlock the lid, portion and serve mode draining the water ► Cabbage 20 kg / 44 lbs ► Onion (julienne) 6 kg / 13,2 lbs ► Pour oil, add onions and stir for 2 TIP: to reduce the quantity of ► White wine 4 lt / 0,2 gal minutes excess steam released, wait till ► Water 2 lt / 0,5 gal ► Add cabbage, salt, pepper, wine steam condensation process ► Olive oil 2 lt / 0,1 gal and stir for 1 minute more completes before unlocking and ► Salt opening the lid fully ► Pepper ► Add water and bring to a boil ► Close the lid and cook under TIP: keep the lid completely open pressure for 20 minutes when tilt the well to avoid gasket damage TIP: to ensure the best performance wait that water boils before starting the pressure phase

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 32 kg / 70 lbs 160 57% 26 min 50% 100 g / 0,22 oz (34 min) 170 lt / 45 gal 61 kg / 134 lbs 304

Ensure proper load. At least 1/4 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic BE5 planetary TRK cutter Perforated Suspension frame Scan the QR code braising pan mixer mixer containers for the video recipe

60 Scratch Cheese Sauce

USA total time: 45 min

Ingredients for Procedure: 90 lt/24 gal pan ► Pour water, add butter and bring all ► As soon as liquid comes to gentle to boil in braising mode at 100°C boil, add half of the cheese and let ► Milk, 1% 3,9 lt / 1 gal / 212°F it melt ► American cheese 17,6 kg / 39 lbs (shredded) TIP: for small quantity of liquid ► Lower the temperature to 76°C / ► Mustard, ground 130 g / 4,5 oz preheat in braising mode to speed 170°F in braising mode ► Butter 340 g / 12 oz up the cooking process ► Blend until smooth with Bermixer ► Water 9,9 lt / 2,6 gal ► Pour milk into a mixing bowl, add Pro mustard and whisk smooth ► Add remainder of the cheese and TIP: whisk milk with mustard blend until perfectly smooth splitting ingredients in two parts for smooth and uniform result TIP: mixing cheese in two parts helps to reach creamy consistency, ► Pour milk and mustard slurry into the without lumps or discoloration braising pan with butter and water, ► Pour immediately in 4” ½ pans and whisk place in warmer

TIP: to maintain smooth consistency, serve immediately. If service delayed and sauce becomes thick, add a small amount of milk (about ¼ oz per pan), as needed, stirring well

Well Total Weight Total portions Full load Portion capacity time loss in full load

90 lt / 24 gal 32 kg / 71 lbs 339 45 min 10% 85 g / 3 oz 170 lt / 45 gal 61 kg / 134 lbs 646

Appliances and accessories in use:

Electric prothermetic Bermixer braising pan PRO

61 Scratch Meat Sauce

USA total time: gluten 40 min free

Ingredients for Procedure: 90 lt/24 gal pan ► Preheat at 135°C/275°F in braising ► Pour water, tomato sauce and mode tomato paste, mix well ► 85/15 raw 26 kg / 57 lbs ground beef ► Add meat and stir it until brown ► Reduce heat to 85°C/185°F and ► Onions (chopped) 4 pcs simmer in braising mode for 30 ► Add chopped onions and sauté ► Garlic (chopped) 86 g / 3 oz minutes, stir occasionally to keep into beef for 3 minutes ► Black pepper 30 g / 1 oz from scorching ► Tomato paste 200 ml / 6,4 oz ► Add chopped garlic, mix and cook TIP: by using pressure cooking ► Tomato sauce 200 ml / 6,4 oz for 2 minutes more cycle, the cooking phase above ► Water 9 lt / 2,4 gal ► Incorporate black pepper, iodized can be performed in 15 minutes, no ► Salt, iodized 60 g / 2 oz need in stirring salt, parsley flakes, basil leaves, ► Parsley flakes 260 g / 9 oz ground oregano, Italian seasoning ► Transfer meat sauce to steam table ► Oregano ground 120 g / 4 oz and sugar. Stir until well mixed pans, cover and store in warmer ► Italian seasoning 30 g / 1 oz until service ► Sugar 960 g / 34 oz

Well Total Weight Total portions Time saving compared to Full load Braising load Portion capacity time loss in full load cooking in traditional mode

90 lt / 24 gal 37 kg / 82 lbs 15 kg / 33 lbs 174 170 g / 43% 40 min 20% 6 oz (30 min) 170 lt / 45 gal 70 kg / 154 lbs 29 kg / 64 lbs 331

Appliances and accessories in use:

Electric prothermetic braising pan

62 Sloppy Joes

USA total time: 1 h

Ingredients for Procedure: 90 lt/24 gal pan ► Preheat at 121°C/250°F in braising mode ► 85/15 Ground beef 9 kg / 20 lbs ► Onion, chopped 600 g / 20 oz ► Brown ground beef ► Garlic granulated 60 g / 2 oz ► Add chopped onions and stir for 5 ► Tomato sauce 18 kg / 40 lbs minutes ► Water 1,4 lt / 0,4 gal ► Vinegar, distilled 260 g / 9 oz ► Reduce temperature to 80°C/175°F white ► Add remainder of ingredients. Mix ► Mustard, powdered 90 g / 3 oz well and simmer for 25 minutes ► Black pepper 30 g / 1 oz ► Brown sugar 120 g / 4 oz ► Portion and serve ► Worcestershire 480 ml / 17 oz TIP: serve within 20 minutes to sauce preserve quality and texture ► Paprika 60 g / 2 oz ► Salt

Well Total Weight Total portions Full load Portion capacity time loss in full load

90 lt / 24 gal 30 kg / 66 lbs 104 35 min 20% 230 g / 8 oz 170 lt / 45 gal 57 kg / 126 lbs 198

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic TRS vegetable Slicer disc braising pan slicer C1SX

63 Spaghetti in Meat Sauce

USA total time: 10 min

Ingredients for Procedure:

90 lt/24 gal pan ► Preheat at 182°C /360°F in braising TIP: to ensure the best mode performance wait that sauce boils ► Olive oil 480 ml / 17 oz before starting the pressure phase ► White onions 300 g / 10,5 oz ► Add oil, onions, ground beef, garlic, ► Open the lid, portion and serve ► Minced garlic 240 g / 8,5 oz salt and pepper ► Spaghetti 3,6 kg / 8 lbs TIP: to reduce the quantity of ► Stir to break up the meat, then add ► Ground beef 5,4 kg / 12 lbs excess steam released, wait till the tomato, red pepper flakes, dried ► Salt 360 g / 12,7 oz steam condensation process Italian seasoning and spaghetti completes before unlocking and ► Pepper 130 g / 4,5 oz opening the lid fully ► Red pepper flake 60 g / 2 oz ► Give it a stir to break up the clusters ► Dried italian 710 g / 25 oz of pasta making sure that most of TIP: keep the lid completely seasoning the pasta is covered by sauce open when tilt the well to avoid ► Diced tomato or 27,2 kg / 60 lbs ► When sauce boils lock down the lid demerging the gasket tomato sauce and cook under pressure for 7 minutes TIP: serve within 20 minutes to preserve quality and texture

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

174 90 lt / 24 gal 27 kg / 60 lbs 140 g / 5 oz (only sauce) 50% 10 min 10% (only sauce) 332 (10 min) 170 lt / 45 gal 52 kg / 115 lbs (only sauce)

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic braising pan

64 Turkey Chili

USA total time: 40 min

Ingredients for Procedure: ► Unlock the lid, portion and serve

90 lt / 24 gal pan ► Preheat at 220°C / 428° F in TIP: to reduce the quantity of braising mode excess steam released, wait till ► Turkey (minced) 21,4 kg / 47,2 lbs steam condensation process ► Navy beans 7,4 kg / 16,5 lbs ► Sear meat with oil for 5-6 minutes completes before unlocking and ► Carrots (diced) 1,9 kg / 4,1 lbs opening the lid fully TIP: to obtain a good searing result ► Celery (diced) 1,9 kg / 4,1 lbs we recommend to not exceed the ► Onion (diced) 1,9 kg / 4,1 lbs quantity indicated below TIP: keep the lid completely open ► Bell peppers (diced) 4,8 kg / 10,6 lbs when tilt the well to avoid gasket ► Paprika 100 g / 3,5 oz ► Add spices and vegetables and stir. damage ► Dried oregano 35 g / 1,2 oz ► Next, add beans, tomato paste and ► 35 g / 1,2 oz TIP: serve within 20 minutes to stir again ► Cumin 35 g / 1,2 oz preserve quality and texture ► Kosher salt 180 g / 6,3 oz ► Add crushed tomatoes and stir ► Crushed tomatoes 600 g / 21,2 oz sauce till it boils ► Tomato paste 240 g / 8,5 oz ► Close the lid and cook under ► Dried basil 60 g / 2,1 oz pressure for 20 minutes ► Olive oil 590 ml / 0,16 gal ► Minced garlic 60 g / 2,1 oz TIP: to ensure the best ► Black pepper 60 g / 2,1 oz performance wait that sauce boils ► Chicken stock 3,5 lt / 0,9 gal before starting the pressure phase

Well Total Weight Total portions Time saving compared to Full load Braising load Portion capacity time loss in full load cooking in traditional mode

90 lt / 24 gal 45 kg / 99 lbs 15 kg / 33 lbs 159 47% 40 min 15% 240 g / 9 oz (35 min) 170 lt / 45 gal 86 kg / 190 lbs 29 kg / 64 lbs 305

For this recipe it is possible to cook more dishes simultaneously using trays on suspension frame

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase

Appliances and accessories in use:

Electric prothermetic Scan the QR code braising pan for the video recipe

65 Whipped Potatoes

USA total time: gluten 10 min free

Ingredients for ► Add the potatoes to the water and TIP: to reduce the quantity of stick the probe into one of them excess steam released, wait till 90 lt/24 gal pan steam condensation process before putting into the water completes before unlocking and ► Idaho Potatoes 40 kg / 88 lbs opening the lid fully TIP: for optimal cooking result (peeled and kept whole) ensure the potatoes are of uniform ► Water 42 lt / 11 gal size ► Salt 800 g / 28 oz TIP: keep the lid completely ► Butter 1,6 kg / 3,5 lbs ► When water boils, lock down the lid open when tilt the well to avoid demerging the gasket and set core temperature to 85°C / Procedure: 185F° ► Add the butter and whip the potatoes with Electrolux Bermixer ► Add water and salt to the pan and ► Cook under pressure till potatoes Pro bring to boil in boiling mode reach core temperature set TIP: serve within 20 minutes to TIP: with big quantities of water TIP: to ensure the best preserve quality and texture preheat in boiling mode to speed performance wait that water boils up the cooking process before starting the pressure phase

TIP: ensure the salt melts in the ► Allow the pressure to release and water, stir if needed strain off all of the water

► Peel potatoes with potato peeler

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 50 kg / 110 lbs 250 50% 10 min* - 200 g / 7 oz (10 min) 170 lt / 45 gal 95 kg / 209 lbs 475

Ensure proper load. At least 1/3 of food and sufficient quantity of liquid for a correct pressure phase.

* Note: depends on size and weight of potatoes.

Appliances and accessories in use:

Electric prothermetic Bermixer Potato braising pan PRO peeler

66 Chickpeas with Meat

Turkey total time: gluten 50 min free

Ingredients for Procedure: 60 lt / 16 gal pan ► Soak chickpeas in water, overnight ► Dried chickpeas 10 kg / 22 lbs ► Preheat at 180°C in braising mode ► Chopped onion 3 kg / 6,6 lbs ► Pour oil, add beef souted 3 min. ► Cubed beef 3 kg / 6,6 lbs Add onion and souted ► Chopped tomatoes 3 kg / 6,6 lbs ► Tomato paste 1 kg / 2,2 lbs ► Drain chickpeas and put them into ► Red chili powder 100 g / 3,5 oz the pan ► Oil 1 lt / 0,3 gal ► Add water, tomatoes, tomato paste, ► Salt 300 g / 10,6 oz black pepper and salt ► Water 22 lt / 5,8 gal ► Black pepper 100 g / 3,5 oz ► When all boils, close the lid and cook under pressure for 45 minutes ► When the cycle ended, boil 10 more min. and leave the lid open ► Portion and serve

Well Total Weight Total portions Time saving compared to Full load Portion capacity time loss in full load cooking in traditional mode

90 lt / 24 gal 60 kg / 132 lbs 300 200 g / 50% 50 min - 7 oz (50 min) 170 lt / 45 gal 114 kg / 251 lbs 570

Appliances and accessories in use:

Electric prothermetic braising pan

67 Red lentils soup

Turkey total time: gluten vegan 35 min free

Ingredients for Procedure: 60 lt / 16 gal pan ► Preheat at 150 °C in braising mode for 5 minutes ► Red lentils 5 kg / 11 lbs ► Water 25 lt / 6,6 lbs ► Roast vegetables for 4 minutes ► Onion (chopped) 1 kg / 2,2 lbs ► Add lentils, water, spices and ► Carrot (chopped) 1 kg / 2,2 lbs switch in boiling mode ► Cloves garlic 6 pcs ► Salt 200 g / 7 oz ► Cook under pressure for 30 minutes ► Cumin 100 g / 3,5 oz ► For a smooth soup, use Bermixer PRO

Well Total Weight Total portions Time saving compared to cooking Full load Portion capacity time loss in full load in traditional mode

90 lt / 24 gal 48 kg / 106 lbs 240 50% 35 min - 200 g / 7 oz (35 min) 170 lt / 45 gal 91 kg / 201 lbs 456

Appliances and accessories in use:

Electric prothermetic Bermixer braising pan PRO

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Turkey total time: 50 min

Ingredients for Procedure: ► Melt butter and add potatoes, milk and salt 60 lt / 16 gal pan ► Preheat at 200 °C in braising mode ► Use Bermixer PRO to make ► Cubed beef 20 kg / 44 lbs ► Once the temperature is reached, smoother ► Olive oil 100 ml / 3,5 oz add in oil and begin to brown bee ► Onions 3 kg / 6,6 lbs ► When the cycle ended, boil 10 ► After 3 minutes add in all remaining ► Tomato paste 1 kg / 2,2 lbs more min and leave the lid open ingredients and bring to boil in ► Diced tomato 3 kg / 6,6 lbs boiling mode ► Portion and serve with potatoes ► Potatoes, cubed 14X20 mm 5 kg / 11 lbs ► Once the liquid has come to a boil, ► Milk 2 lt / 0,5 gal lock down the lid and cook under ► Butter 100 g / 3,5 oz pressure for 45 min ► Green pepper 1 kg / 2,2 lbs ► Heat oven 100 °C steam mode ► Beef stock 7 lt / 0,5 gal ► Salt 300 gr / 10,6 oz ► Cooked potatoes 45 min steam mode

Well Total Weight Total portions Time saving compared to Full load Portion capacity time loss in full load cooking in traditional mode

90 lt / 24 gal 50 kg / 132 lbs 150 50% 50 min 40% 200 g / 7 oz (50 min) 170 lt / 45 gal 95 kg / 209 lbs 285

Appliances and accessories in use:

Electric prothermetic SkyLine TRS vegetable Bermixer braising pan PremiumS Oven slicer PRO

69 70 Accessories

Perforated plate Suspension frame Drain tap Drain strainer

Mixing tap (2 hand) Strainer False bottom Shovel

Scrapers Perforated container Automatic water filling Spray gun

Check ProThermetic accessory book for more accessories, PNCs and other details. 71 Excellence is central to everything we do. By anticipating our customers’ needs, we strive for Excellence with our people, innovations, solutions and services. To be the OnE making our customers’ work-life easier, more profitable – and truly sustainable every day.

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Excellence with the environment in mind

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All our solutions are designed for low consumption of water, energy, detergents and harmful emissions

In recent years over 70% of our product features have been updated with the environmental needs of our customers in mind

Our technology is RoHS and REACH compliant and over 95% recyclable

Our products are 100% quality tested by experts

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